Stuffed Cabbage Rolls

Note to self: I love cabbage but there’s just so much of it I hardly ever get it. Especially since it’s just the two of us. So I decided to utilize the cabbage 3 ways. First I made it into stuffed cabbage rolls, and then tomorrow I shall be making this Ethiopian cabbage, potato, carrot curry dish and then whatever is left over I’ll make into these chicken and cabbage egg rolls. 3 meals with one head of cabbage…not so bad! Now with this recipe I put the full amount of meat mixture for about 20-25 stuffed cabbage leaves. I personally split the meat in half and saved the meat mixture to make meatballs for another recipe. in doing so I also split the rice in half. If you have a larger family follow the recipe exactly and maybe if you like it more saucy you can add a second can of tomato soup.

I adapted this recipe from theperfectpantry.com and zsuzsaisinthekitchen. It’s really good, and I think if you use the chorizo it really amps up the flavor. But idk if that makes it authentic cabbage rolls since the chorizo itself has a ton of flavor and seasonings. It still tasted yummy, but if you want a more milder flavor, skip out the chorizo and use the full amount of ground beef. You’ll get a more authentic version of cabbage rolls.

Ingredients:

1 head of cabbage

water

½ cup of grated carrots

½ cup minced celery

½ small onion (minced)

3 cloves of minced garlic

1 tbsp oil

½ tsp oregano (you can substitute with marjoram)

½ tsp caraway seeds (you can substitute with cumin seeds)

1 tbsp paprika

1 tsp salt

1 tsp black pepper

½ lb ground beef

1 package of soy chorizo (12 oz)

2 tbsp freshly chopped cilantro

1 tbsp tomato paste

½ of a cup of uncooked white rice (Basmati or Uncle Ben’s work fine

½ cup marinara sauce

1 10.75 oz can of tomato soup

1 15 oz can of tomato sauce

Directions:

Use a small knife to core the cabbage.

Place a large pot with water over high heat and bring it to a boil.

Place cabbage into pot. (core side up) and bring it back to a boil, once boiling lower the heat to simmer and cook for 10-15 minutes. Once cooked let it remain in the pot until ready to use.

In a medium sauce pan over medium/medium high heat add 1 tbsp of oil and 3 cloves of minced garlic. Sauté for about 30 seconds then add ½ cup of grated carrots, ½ cup minced celery, and ½ of a small onion (minced).